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Healthy chicken soup is made with juicy, tender chicken, fresh herbs, and veggies and infused with ginger and turmeric. It is easy to make all in one pot for a comforting, and nutritious soup that is perfect for those cold winter days.
I love soup! Especially warm and nourishing healthy chicken soup that is just perfect for lunch or dinner when the weather starts to get colder. It is so EASY to make and it also stores and reheats wonderfully!
Soup just makes the best dinner that you can pair with some naan bread or biscuits for a delicious, wholesome meal the whole family will enjoy!
You can pretty much whip up any soup, using ingredients you have like creamy tomato soup, butternut squash soup, or even hearty lentil soup. Chicken soup is my go-to though because it never disappoints and it is just always so perfectly seasoned and delicious!
Ingredients and substitutions
- Chicken – you can use boneless skinless chicken breasts or boneless skinless chicken thighs.
- Carrots, celery, onion, peas, mushrooms, and garlic – the best combination of veggies that make up the base of this chicken soup and give it so much flavor!
- Tomato paste – to give it a nice light zesty touch of tomato flavor.
- Ginger + turmeric – add some nice warm notes and anti-inflammatory elements to this nourishing soup.
- Chicken bouillon – this seasoning blend is amazing in this soup and really just adds so much incredible flavor. You can use store-bought or make a homemade chicken bouillon.
- Bay leaves – are a must for any soup recipe. Bay leaves add some nice notes of herby goodness to this soup.
- Chicken stock – you can use store-bought or homemade for this recipe. If you use store-bought them low sodium would be best so you can control the salt more.
- Olive oil – extra virgin olive oil.
- Salt and pepper – are used to enhance all of the flavors.
How to make healthy chicken soup
Make sure you check out the full list of recipe ingredients and instructions in the free printable recipe card at the bottom of this post.
- Heat a large pot to medium heat with some olive oil, then add in the veggies. Season them with salt and pepper and toss and cook them until they are soft. Add in the garlic and let it cook for a minute then stir in the turmeric, tomato, and ginger paste.
- Pour in the peas and cook them for a few minutes, then pour in the stock and bouillon. Stir and place the chicken breast into the pot so it is fully covered, then add in the bay leaves. Bring everything to a boil, then cover and simmer the soup for 20-25 minutes.
- Remove and shred the chicken then add it back to the pot and serve hot.
Recipe tips and variations
- Cut the veggies all the same size so that they cook evenly.
- Use good quality chicken breasts that are the same size for more even cooking.
- To shred the chicken easily, transfer it to a plate once it is cooked through then use two forks to shred it.
- Use low-sodium chicken stock so you can control the amount of sodium in the soup.
- Make sure to remove and discard the bay leaves before serving.
- Switch up the veggies. Although I really like the classic combination of celery, carrots, and onion mixed in with peas and mushrooms, you can really use any veggies. Some other good veggies to use in this soup would be cauliflower, bell peppers, potatoes, or even squash. You could also throw in some spinach or kale right at the end to add some hearty greens to this healthy chicken soup.
- Make it meatless and leave out the chicken and the bouillon. I like to add in extra mushrooms and some beans for a meatless version that is still hearty and satisfying.
- Make it a creamy chicken soup. Add a splash of heavy cream or full-fat coconut milk right at the end for a nice creamy finish.
Can you freeze chicken soup?
Yes, you can! This soup freezes really well. To freeze chicken soup, let it cool completely then transfer it to a freezer-friendly airtight container and keep it in the freezer for up to 2 months. To defrost, let it sit in the refrigerator overnight then easily reheat it on the stovetop or in portions in the microwave.
FAQs
How long will homemade chicken soup keep?
This soup is a great make-ahead meal because it stores easily and tastes even better the next day. Let the soup cool completely then transfer it to an airtight container and keep it in the refrigerator for up to 4 days. You can easily reheat this soup on the stovetop or in portions in the microwave.
Is chicken soup healthy?
Yes, it is! Pretty much any chicken soup recipe is healthy since it typically consists of fresh veggies, herbs, and chicken broth. Which are all nourishing and healthy ingredients that can make you feel better when you are sick or just simply warm you up on a cold day.
Is chicken soup good for weight loss?
Chicken soup is packed full of lean protein and veggies and is usually very filling and low in calories, making it a great recipe for weight loss.
More healthy soup recipes to try
Did you make this recipe? If you did, then please leave a rating and comment below. You can also tag me on Instagram @pinchmegoodfood so I can see your creation.
Print
Healthy Chicken Soup
- Total Time: 30 minutes
- Yield: 6-8 1x
- Diet: Gluten Free
Description
This hearty and healthy chicken soup is so comforting and nourishing. It is loaded with incredible flavors and is so easy to make for a a quick, healthy meal any day of the week!
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion – peeled and diced
- 3–4 carrots – peeled and diced
- 3 stalks of celery – diced
- 1 cup sliced mushrooms
- 3 cloves of garlic – peeled and minced
- 2 tablespoons tomato paste
- 1 tablespoon ginger paste
- 1 tablespoon ground turmeric
- ½–1 teaspoon kosher salt
- ¼ teaspoon Ground black pepper
- 1.5 cups peas – I used frozen
- 5–6 cups chicken stock
- 1 packet chicken bouillon
- 2 (5 ounce) boneless skinless chicken breasts or chicken thighs
- 2 bay leaves
Instructions
- Heat a large pot to medium heat with some olive oil, then add in the veggies (onion, carrots, celery, mushrooms). Season them with salt and pepper and toss and cook them until they are soft. Add in the garlic and let it cook for a minute then stir in the turmeric, tomato, and ginger paste. Let that all cook for 1-2 minutes to wake up all of the flavors.
- Pour in the peas and cook them for a few minutes, then pour in the stock and bouillon. Stir everything together and place the chicken breast into the pot so it is fully covered then add in the bay leaves.
- Cover the pot and bring everything to a boil, then simmer the soup for 20-25 minutes until the chicken is cooked through. It should reach an internal temperature of 165 degrees F when it is done.
- Remove and shred the chicken then add it back to the pot and serve hot!
Notes
- Veggies – cut the veggies into the same size pieces for even cooking. Use any veggies you like.
- Chicken – you can use boneless skinless chicken breasts or boneless skinless chicken thighs in this recipe.
- Storing – this soup stores great in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup in a freezer-friendly container and keep it in the freezer for up to 3 months.
- Reheating – reheat this soup straight from the refrigerator in portions in the microwave or on the stovetop. To reheat from frozen, let it defrost in the refrigerator overnight then reheat on the stovetop or in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner Ideas
- Method: Stovetop
- Cuisine: American
This soup is delicious. My husband is requesting it again. Made it in the instant pot. So easy. And weight watcher friendly. Thanks Amy. Another hit!!!